Gyro Roll Ups - I LOVE the seitan. It was super garlicky. In general, this recipe was delicious and simple, but I didn't enjoy the yogurt sauce. Any time I've made yogurt sauces they always come out way too sweet. Which brands make a non-dairy plain, unsweetened yogurt that's good for savory sauces?

Yassa Lemon Mustard Seitan & Jollof Rice- Both were amazing! My book club loved the meal. I cooked the rice in a large cast iron dutch oven instead of on baking dishes because that's what I have and what will fit in my oven! It was perfect. The rice did need a little extra liquid and time, but it still came out great. As soon as the rice was done, I popped in the seitan and 30 minutes later we were eating! I love the Yassa sauce. This was a super comforting meal.

Muhamarra- I made this on a whim when a friend came over with a bottle of wine (I've been looking for ways to use the pomegranate molasses I bought ages ago for the fatoosh salad with the kale and sweet potatoes). It was just a touch too sweet for my taste, though everyone else who tried it didn't complain. Next time I'll leave out the agave. It seemed quite thin to me when I first made it, but the dip thickened up over time. This recipe is a keeper!

I made the Ethiopian Flourless Chocolate Torte today. It tastes really good, but I'm wondering if it overbaked. I took it out of the oven a minute early but the cake is super dense. I think I was expecting almost more of a light, soufflé-like texture and it's not like that at all. It's more like a dry brownie. Has anyone else made this cake? Is that just the way this cake is?

I made the Gyoza! Amazingly delicious! I had to freeze half of them though, because it was way too much for the three people I was serving.

I also made the Sesame Noodles with Marinated Cucumbers. So delicious! I make sesame peanut noodles without a recipe on the regular, but this recipe is incredibly delicious. I used a pound of soba noodles, and it made way more than I thought it would! The recipe says it should serve 3 to 4 people? This gave the three of us generous servings and I still filled two large containers to put in the fridge.

I'm definitely not complaining. I'll be enjoying these leftovers for the whole week!

I made the massaman curry last night, except I used "wowbutter" (made with soy) instead of PB because my husband is allergic to nuts and sunflower seeds. We liked it a lot, with the exception of the cherry tomatoes, which I know other folks have said in this thread. I should have listened to wise PPKers and omitted them.

_________________I like my bagels like I like my men - big and covered with earth balance & nooch. - Bunniee

I am finally starting to use this book a lot more. I have an Indian coworker who promised to hook me up with curry leaves anytime I want (she will bring me my own plant eventually), and I also have a pandan leaves plant!

I made the yellow split pea dahl on Saturday and it was delicious. And the Sauerkraut soup last night! I did throw some small pasta in that one, because my husband needs either rice or pasta in his soup, and it worked out really well.

I made the Tempeh Katsu last night with some fresh homemade tempeh. I actually had it over salad, and then sort of tossed the whole thing with the sauce as dressing. Serious yums. That's one I'll be returning to again and again!

_________________"Peace is not something we do. It is something we are"

The almond and sesame tangine! Delicious! I served it aside the fluffy couscous (the variation with mint, pistachios, and preserved lemons). So good. The variety of flavors just worked so well together.

I cooked through a lot of this cookbook but am challenging myself to get through the recipes I haven't made yet, and this was a good start. Seems like I have to tackle the soups and the bread/dumpling sections a bit more...

Joined: Fri Apr 01, 2011 11:51 amPosts: 6559Location: United States of New England

can someone help me out with the preserved lemons?ive never had preserved lemons but i wanted to try making them. i did the longer "slow" recipe. i feel like the recipe isnt very detailed.

i put them in my basement behind the bar for 2 weeks and shook them every now and then and then trasnferred them to my fridge. i think it's been a total of 3 weeks. tonight i wanted to make the kale, pomegranate, & preserved lemon salad but i dont think my preserved lemons were anywhere near ready.the recipe says to put them into the fridge after two weeks and keep shaking them every now and then and then it tells you how to use them. THEN it says something about after 3 months they will start to look slimy or something. was i supposed to wait 3 months? was that just an FYI?

i diced up a chunk and it tasted to me what i think a lemon rind would taste like raw (ie not good)i still tried to make the salad. it was all very salty to me. my husband said he thought it was overly lemony. i thought it was overly salty. it was too much something i guess.no idea what preserved lemons are supposed to taste like

Just made the Italian Cashew Cheesecake. It was great. Omni husband loved it. I made it into four small cheesecakes with mini springform pans. Put everything in the blender and mixed it up. So simple to make. Topped it with a raspberry coulis that I threw together. I would make this again. Seemed less labor intensive as some other cheesecakes (those with the crusts/American versions) I have made.

Emmalv, there are some really good soups in this book. My favorites so far have been the French Farmhouse Asparagus Bisque, Like an Egyptian Lentil Soup, and Smoky Shci with Seitan and Cabbage.

Oh, I love love that smoky shci soup. The asparagus bisque (ha, I keep reading it in my head as the filtered bisque) has always scared me. Something about asparagus as a soup. But if its one of your faves I won't discount it.

I was at an international grocery store this weekend and thought of this book, so tried to remember the million soy sauces the Thai noodle dishes call for. I ended up getting the thin soy sauce (dingdingding) and a mushroom flavored soy sauce (not in any recipes that I see). Totally spaced on the golden mountain and sweet sauces, and didn't see anything called vegetarian stir fry sauce. I did get pandas leaves though. I guess I'm just never going to have all of the ingredients for anything at once and should just make do with what I have!

_________________But if one were to tickle Pluto, I suspect that it might very quietly laugh. - pandacookie

55k usd is like 4 cad or whatever equivalent in beavers you use on the island - joshua

Joined: Fri Apr 01, 2011 11:51 amPosts: 6559Location: United States of New England

i think i got the golden mountain soy sauce from amazon since i cant find any of that stuff around here.i need to go to a bigger city and find an Asian market. we have a couple Indian markets around here but they dont have everything i need from this book (did find curry leaves there though!)

I'm trying to start cooking from this book more. I realized the reason I hadn't been was because I don't know what most of the dishes are. So instead of just thumbing past them, I should probably google it and learn something. Right? Right.

I made the black bean soup with roasted poblanos on Saturday, and it's really good. The only thing is, it ended up being one of those nights I ate dinner at 9:45 because the beans too forever to cook. Even after soaking all day.